Fresh Peach Cobbler
Total Time
1 hour 20 minutes
Prep Time
20 minutes
Cook Time
40 minutes
Rating
5 out of 5 stars
(17)
Ingredients
6-8 servings
- 2 1/4 lb slightly underripe yellow peaches, sliced (6–7 peaches)
- 1 cup (125g) pecans
- 2 tsp vanilla extract
- 1 tbsp fresh lemon juice
- 2/3 cup (135g) light brown sugar, packed
- 1 tsp ground cinnamon
- 1 tbsp cornstarch
- 1 1/4 cup (165g) all purpose flour *see notes for GF option
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (100g) light brown sugar, packed
- 1/2 cup (110g) unsalted butter, chilled, and cubed
- 1/2 cup (120g) heavy cream + 3 tbsp
- 2 tbsp raw sugar
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Preparation
Step 1
Preheat the oven to 350F and scatter the pecans on a baking pan.
Step 2
Bake for 8-10 minutes until toasted and fragrant. Then adjust the oven temperature to 375F.
Step 3
Add the sliced peaches, vanilla, lemon juice, brown sugar, cinnamon, and cornstarch to a 10″-12″ cast iron skillet and toss (with your hands) to combine.
Step 4
Roughly chop the toasted pecans and add to the peaches. Toss to evenly distribute.
Step 5
Bake the peaches for 10 minutes. In the meantime, make the cobbler topping.
Step 6
In a medium bowl, whisk together the flour, baking powder, salt, and brown sugar.
Step 7
Add the chilled and cubed butter and toss to coat the cubes in the flour mixture.
Step 8
Then work the butter into the mixture by smooshing the chunks of butter between your fingers and rubbing it into the flour. Continue this process until the butter is fully worked in and barely any chunks remain.
Step 9
Pour in 1/2 cup of heavy cream and stir to combine. The dough should be thick but sticky – kind of like sugar cookie dough.
Step 10
Grab chunks of the cobbler dough and roughly flatten with your hands. Place the cobbler dough on top of the warm peaches.
Step 11
Brush with the remaining 3 tbsp of heavy cream and sprinkle with raw sugar (or more brown sugar if you don’t have raw sugar).
Step 12
Bake for 20-25 minutes, or until the edges are thick and bubbling and the cobbler topping is a light golden brown.
Step 13
Allow the cobbler to cool for about 20-30 minutes, then scoop and serve with ice cream.
Step 14
Save recipe for the next time?
Chef's notes
Although I have not tested it, I do believe this recipe would work well with gluten free baking flour. Simply swap the all purpose flour with the same amount of cup-for-cup gluten free baking flour.
